Evaluation of the effect of berry extracts on carboxymethyllysine and lysine in ultra-high temperature treated milk

Sara Prestel, Bruna de Falco, Slim Blidi, Alberto Fiore, Keith Sturrock*

*Corresponding author for this work

Research output: Contribution to journalArticle

Abstract

Both the Maillard reaction (MR) and thermal treatment influence the nutritional value of milk. In this paper, the capability of polyphenolic berry extract (PBE) to inhibit MR in an ultra-high temperature (UHT) treated milk was investigated. Total polyphenol content and antioxidant capacity of blueberry (BE) and raspberry extracts (RE) were also tested. A gas chromatography-mass spectrometry (GC-MS) method was developed to monitor the MR product N ε-(carboxymethyl)-L-lysine (CML) and L-lysine (LYS). PBE was added to milk at 0.05 and 0.1% w/v prior to UHT processing. Data revealed that formation of CML was significantly reduced (23.4 ± 5.1 %) by addition of 0.1% w/v BE. The final concentrations of LYS measured following the addition of PBE prior to thermal treatment were statistically similar to the control milk which was not subjected to thermal processing. Additionally, the metabolic profile of milk samples was investigated by GC-MS and visualised using ‘FancyTiles’.
Original languageEnglish
Article number108923
Number of pages10
JournalFood Research International
Volume130
Early online date18 Dec 2019
DOIs
Publication statusE-pub ahead of print - 18 Dec 2019

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Lysine
small fruits
Fruit
lysine
Milk
Maillard Reaction
polyphenols
milk
Temperature
Blueberry Plants
extracts
Hot Temperature
heat treatment
Maillard reaction
blueberries
temperature
Gas Chromatography-Mass Spectrometry
Maillard reaction products
Metabolome
Nutritive Value

Cite this

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title = "Evaluation of the effect of berry extracts on carboxymethyllysine and lysine in ultra-high temperature treated milk",
abstract = "Both the Maillard reaction (MR) and thermal treatment influence the nutritional value of milk. In this paper, the capability of polyphenolic berry extract (PBE) to inhibit MR in an ultra-high temperature (UHT) treated milk was investigated. Total polyphenol content and antioxidant capacity of blueberry (BE) and raspberry extracts (RE) were also tested. A gas chromatography-mass spectrometry (GC-MS) method was developed to monitor the MR product N ε-(carboxymethyl)-L-lysine (CML) and L-lysine (LYS). PBE was added to milk at 0.05 and 0.1{\%} w/v prior to UHT processing. Data revealed that formation of CML was significantly reduced (23.4 ± 5.1 {\%}) by addition of 0.1{\%} w/v BE. The final concentrations of LYS measured following the addition of PBE prior to thermal treatment were statistically similar to the control milk which was not subjected to thermal processing. Additionally, the metabolic profile of milk samples was investigated by GC-MS and visualised using ‘FancyTiles’.",
author = "Sara Prestel and {de Falco}, Bruna and Slim Blidi and Alberto Fiore and Keith Sturrock",
year = "2019",
month = "12",
day = "18",
doi = "10.1016/j.foodres.2019.108923",
language = "English",
volume = "130",
journal = "Food Research International",
issn = "0963-9969",
publisher = "Elsevier Limited",

}

TY - JOUR

T1 - Evaluation of the effect of berry extracts on carboxymethyllysine and lysine in ultra-high temperature treated milk

AU - Prestel, Sara

AU - de Falco, Bruna

AU - Blidi, Slim

AU - Fiore, Alberto

AU - Sturrock, Keith

PY - 2019/12/18

Y1 - 2019/12/18

N2 - Both the Maillard reaction (MR) and thermal treatment influence the nutritional value of milk. In this paper, the capability of polyphenolic berry extract (PBE) to inhibit MR in an ultra-high temperature (UHT) treated milk was investigated. Total polyphenol content and antioxidant capacity of blueberry (BE) and raspberry extracts (RE) were also tested. A gas chromatography-mass spectrometry (GC-MS) method was developed to monitor the MR product N ε-(carboxymethyl)-L-lysine (CML) and L-lysine (LYS). PBE was added to milk at 0.05 and 0.1% w/v prior to UHT processing. Data revealed that formation of CML was significantly reduced (23.4 ± 5.1 %) by addition of 0.1% w/v BE. The final concentrations of LYS measured following the addition of PBE prior to thermal treatment were statistically similar to the control milk which was not subjected to thermal processing. Additionally, the metabolic profile of milk samples was investigated by GC-MS and visualised using ‘FancyTiles’.

AB - Both the Maillard reaction (MR) and thermal treatment influence the nutritional value of milk. In this paper, the capability of polyphenolic berry extract (PBE) to inhibit MR in an ultra-high temperature (UHT) treated milk was investigated. Total polyphenol content and antioxidant capacity of blueberry (BE) and raspberry extracts (RE) were also tested. A gas chromatography-mass spectrometry (GC-MS) method was developed to monitor the MR product N ε-(carboxymethyl)-L-lysine (CML) and L-lysine (LYS). PBE was added to milk at 0.05 and 0.1% w/v prior to UHT processing. Data revealed that formation of CML was significantly reduced (23.4 ± 5.1 %) by addition of 0.1% w/v BE. The final concentrations of LYS measured following the addition of PBE prior to thermal treatment were statistically similar to the control milk which was not subjected to thermal processing. Additionally, the metabolic profile of milk samples was investigated by GC-MS and visualised using ‘FancyTiles’.

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